I think I’ve tried enough stove top macaroni and cheese recipes lately and found two I really liked (here and here). Now I’ve decided to move onto baked macaroni and cheese recipe.

First up I tried the recipe provided to me by Mama Sparkles. I have already done part of this recipe, the stove top portion, and really enjoyed it. But I wanted to do the full version with the baking. I guess it’s not the traditional baked macaroni and cheese recipe since most of it is made on the stove top, but it does have the finished baked look.


Soft pretzels and nacho cheese dipping sauce seem to go hand in hand. Okay, so I don’t actually think I’ve had the combination before, but I’m sure I’ve seen people dip soft pretzels in a cheese sauce. Maybe at a ball game.

So I decided to stuff nacho cheese into pretzel bites. If you follow my blog, you know I’ve been experimenting with various soft pretzel fillings. I’ve done Nutella, peanut butter, and pepperoni and cheese. And now nacho cheese. Yum.

Can you believe Triscuit hasn’t come out with a new cracker flavor since 2008 ? It’s been four years, but Triscuit has finally introduced a new flavor. And that flavor is Dill, Sea Salt & Olive Oil. And I have to say, I think they chose well.

Triscuits and I have a history. The history dates back to high school. I won’t go into the history as it’s a little embarrassing, but if you ever meet one of my close high school friends, they’ll be sure to tell you the story.

Anyhow, I recently was sent a box of the new dill flavored Triscuits to try. And I really loved them. I ate half the box before FH commented “Aren’t you supposed to review and take photos?” Oh yeah. Oops.